Twice-Cooked Pork
Basic Information
- Servings: 20
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 28.82
- Health score: 1.00
- Weight Watcher points: 1.00
Summary
Need a gluten free and dairy free hor d'oeuvre? Twice-Cooked Pork could be a spectacular recipe to try. This recipe serves 20 and costs 26 cents per serving. One portion of this dish contains around 5g of protein, 3g of fat, and a total of 52 calories. If you have water, cornflour dissolved in, garlic, and a few other ingredients on hand, you can make it. This recipe from Foodista has 1 fans. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 27%. This score is not so excellent. Users who liked this recipe also liked Crispy Pork Carnitas (Mexican Slow Cooked Pulled Pork), Crispy Pork Carnitas (Mexican Slow Cooked Pulled Pork), and Crispy Pork Carnitas (Mexican Slow Cooked Pulled Pork).
Ingredients
chicken broth8 ounces
chillies8 small
cooking oil2 tablespoons
cornflour dissolved in2 teaspoons
garlic1 tablespoon
hoisin sauce2 tablespoons
soy sauce2 teaspoons
napa cabbage cut bite-size8 ounces
pork butt1 pound
salt1 teaspoon- soy sauce2 teaspoons
spring onions cut 1" lengths3
water1 tablespoon
Instructions
Step 1
In a pan, combine the pork and chicken broth. Bring to the boil over high heat. Reduce the heat to low; cover and simmer until tender, 40 to 45 minutes.
Step 2
Remove the pork from the pan and let cool; reserve the broth.
Step 3
Cut the pork into thin slices.
Step 4
Place a wok or wide frying pan over medium-high heat until hot.
Step 5
Add the oil, swirling to coat the sides.
Step 6
Add the chiles and garlic; cook, stirring, until fragrant, about 10 seconds.
Step 7
Add the pork and stir-fry for 1 minute.
Step 8
Add the onions and cabbage; stir-fry for 30 seconds.
Step 9
Add the reserved broth, hoisin sauce, dark and light soy sauces, and salt. Cook until the cabbage is tender-crisp, about 3 minutes.
Step 10
Add the cornflour solution and cook, stirring, until the sauce boils and thickens.This recipe yields 4 to 6 servings.Comments: "Twice-cooked" refers to the two-step cooking process to create this dish. It does not mean that you will only want to cook this dish twice. Chances are, your guests will be asking for encores.Excess Cabbage: When I was growing up, cabbage was a regular guest of my family's dining table. In China, in addition to regular cabbage, we also grow napa cabbage. Both of these kinds have sweet, cream-colored stalks, and they are great in soup and bruising dishes.
Categories
Dish Types: antipasti, starter, snack, appetizer, antipasto, hor d'oeuvre
Diets: gluten free, dairy free